
Coconut Rice Pudding
Total Time
Prep: 10 min. Cook: 35 min.
Yield
10 servings
Coconut rice pudding is a deliciously tropical dessert (or breakfast) everyone will love. Its mild coconut flavor with a hint of citrus is topped with more coconut and the fruit of your choice.
Ingredients
- 1-1/2 cups uncooked medium grain rice
- 2-1/4 cups water
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 2 cinnamon sticks (3 inches)
- 1 teaspoon salt
- 1 teaspoon grated lemon zest
- 2 cups whole milk
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.66 ounces) coconut milk
- 1/2 cup raisins
- 1/4 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, toasted
- chopped peeled mango, optional
Directions
- In a large saucepan, combine rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 15 minutes.
- Stir in milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, until thick and creamy, 20-25 minutes, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding and if desired, mango. Serve warm or chilled.
Nutrition Facts
3/4 cup: 384 calories, 13g fat (10g saturated fat), 21mg cholesterol, 348mg sodium, 60g carbohydrate (34g sugars, 1g fiber), 8g protein.
This coconut rice pudding has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC